Coarsely chop the mint leaves and put them in a saucepan with the cream. Bring just to a simmer over medium heat, occasionally stirring and pressing the mint leaves so that they release the oils. As ...
Grease a pudding basin or steamer. Spoonjam into the base. Beat butter, sugar andvanilla using an electric mixer until light andfluffy, beat in eggs one at a time, until wellcombined, fold in sifted ...
Cut the eggplant in 2 inch pieces lengthwise then cut in half. Brush the eggplant with 3 TBS of Extra Virgin Olive Oil and place long cut side down on a non-stick baking sheet. Bake in 325 degree ov ...
Slice tomatoes and pack into sterilized jars. Bring remaining ingredients to a boil in a saucepan. Reduce heat and simmer for 5 minutes. Remove chiles, ladle brine into jars leaving 1/4 inch headroo ...
Whisk warm water, yeast, and sugar until dissolved. Let sit ten minutes. Add to flour and salt. Add the yogurt and half of the butter. Mix together, then turn out and knead about five minutes, or un ...
Cream butter and cream cheese together, preferably in a heavy-duty mixer. Add salt, flour, and sour cream. Mix just until the dough comes together, then divide into four pieces and shape into disks. ...
Bring pickling-liquid ingredients to a boil in a 3-quart nonreactive saucepan over moderate heat, stirring until sugar is dissolved. Transfer to a 4-quart nonreactive bowl and cool about 30 minutes. ...
In small saucepan, combine port and figs. Set over high heat and bring to boil. Reduce heat and simmer, uncovered, until figs are softened and port is slightly reduced, about 15 minutes.Meanwhile, i ...
Preheat oven to 350\u00b0F. Line the cups of a standard 12-cup muffin pan with paper liners. Whisk almond flour, semolina flour, baking powder, and salt in a medium bowl to combine.Using an electric ...
Puree cantaloupe, vinegar and honey in a blender. Strain into a measuring cup, and divide among 4 glasses over ice. Add 2-3 oz club soda to each. Garnish with cantaloupe wedges. ...